I am going to use East Coast Yeast Scottish Heavy if I can get a hold of it in due time.

Description of ECY07: Leaves a fruity profile with woody, oak esters reminiscent of malt whiskey. Well suited for 90/shilling or heavier ales including old ales and barleywines due to level of attenuation (77-80%) - recommend a dextrinous wort. Suggested fermentation temp: 60-68°F.

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I am going to use East Coast Yeast Scottish Heavy if I can get a hold of it in due time.

Description of ECY07: Leaves a fruity profile with woody, oak esters reminiscent of malt whiskey. Well suited for 90/shilling or heavier ales including old ales and barleywines due to level of attenuation (77-80%) - recommend a dextrinous wort. Suggested fermentation temp: 60-68°F.

Sounds like a great yeast - but they sure are cagey about how to get your hands on some - short of driving hours to get to Princeton...

7.19 does seem low, especially if almost 2 gallons are lost to the kettle caramelization right off the bat, followed by a 120 minute boil. Also, how are you planning on getting 82% efficiency with this massive grain bill?